The Making of Japanese Miso Soup

The most popular soup in Japan is Miso soup.
Typical Japanese-style meals include a cup of miso soup.
A must in Japanese meal.
A staple of Japanese cuisine, served with nearly every meal in Japan, including breakfast. It is very simple and quick to make, nutritious and low in calories.
It's also very tasty.
Miso soup is seasoned by soy bean paste.
Making miso soup is the basic of Japanese cooking.

Directions for Making Miso Soup:

1. Prepare dashi soup stock in a pan and bring to boil.
2. Add hard ingredients and cook until softened.
3. Scoop out some dashi soup from the pan and dissolve miso paste in the soup.
4. Gradually return the moistened miso in the dashi soup and stir gently.
5. Add soft ingredients and green vegetables and heat for a short time.
6. Turn off the heat before the soup boils.

The flavor of miso soup varies depending on the type of miso, soup stock, and ingredients. It's best to choose your favorite type of miso and ingredients.
In fact, several different kinds of miso soup is served daily in Japanese homes.

Ingredients for Miso Soup:

Tofu, Japanese pumpkin (kabocha), spinach, potato, onion, daikon radish, wakame seaweed, clams, Chinese cabbage, fried bean curd (abura-age), green onion, green peas, cabbage, natto, enoki mushrooms, eggplant, somen noodle.

INGREDIENTS for Miso Soup with Tofu Recipe:(for 4 servings)

* 3 cups of dashi soup stock
* 1 cake of tofu
* 3-4 tablespoons of miso paste
* 1/4 cup chopped green onion
* 2-3 fresh mushroom (thinly sliced)

PREPARATION:

Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup.

Stir the soup gently. Stop the heat and add chopped green onion and sliced mushroom. Do not boil the soup after you put miso in.

Enjoy!

Arigato Gozaimasu.

Badleeshah.